Chick Inn

(Critical)
Dirty knives found on the clean storage rack. The slicer is in need of cleaning, the dicer (not routinely used) needs cleaning and the canopener (not used) needs cleaning. Clean now and place on a more frequent cleaning schedule. All food contact surfaces which have potentially hazardous foods in contact with them must be cleaned after use withing 4 hours. This includes the knives, dicer, slicer, etc. Retrain all employees on proper cleaning technique. ,

(Critical)
A certified food safety manager, person in charge was not available at the facility during all hours of operations. Immediately schedule staff so that there is a person in charge that can demonstrate knowledge during hours of operation. Owner is now a certified food safety manager but is not in facility 24/7. Today came in at 12:30 pm. Facility begins operation at 9:30 am. When not busy owner comes in about 3:00 pm. Provide a plan for having a certified food safety manager during all hours of operation. ,

(Critical)
White powders found in previously used food containers unlabelled. Discontinue this practice immediately. Do not reuse food containers for storing powdered cleaners in. Use a container that is unique for cleaner/chemical storage and properly label to identify the contents.

(Critical)
Flies noted throughout the facility due to doors been ajar due to ac being off. Keep doors closed to minimize access for insects, rodents etc. Eliminate flies

(Critical)
Unapproved insecticide found in the facility. This is not approved for use in a food service establishment. Remove from the facility immediately. Corrected by removing the insecticide.

(Critical)
A certified food safety manager person in charge was not available at the facility during operations. Immediately schedule staff so that there is a person in charge that can demonstrate knowledge during hours of operation.

(Critical)
Assorted potentially hazardous foods including beef found in very large stock pots. As explained foods are place into the cooler in these stock pots after cooking to cool. This is an incorrect cooling technique. Potentially hazardous foods must be cooled rapidly from 135 to 70 in two hours and then from 70 to 41 degrees f in an additional 4 hours. Cool in shallow pans no more than 2" deep. Leave uncovered and place on an ice bath or purchase ice wands for liquid foods to help expedite the cooling process.

(Critical)
The employee indicated that they do not use the designated handwash sink and they use the 3c sink when washing hands. Discontinue this practice immediately as the 3c sink may not be used as a handsink. The only designated handsink for this kitchen is at the front counter. Make sure that employees can access that handsink and that soap and paper towels are available.

(Critical)
Raw ground beef found next to and touching ready to eat foods including cole salw. Store raw foods so that they are not above or in close proximity to ready to eat foods to minimize potential of cross contamination of those foods.

(Critical)
As described employees are not properly washing utensils. The process is a three step process where all utensils and food contact surfaces undergo a submerged hot water wash with soal, hot water clear rinse and the final step is sanitization in warm water using 50 ppm cl or other proper concentration of approved sanitizer. The sanitization process is being missed. Then after proper sanitization all utensils are to be air dried. Implement the above three step process for proper manual dishwashing immediately.

(Critical)
Food employees did not know if thermometers were available for temping food temperatures. Food product thermometers were not observed during the inspection. Provide thermometers for checking food temperatures for the employees.

(Critical)
The part of the slicer that secures the food to the blade is extremely dirty. Clean now and retrain employees on proper cleaning technique of the slicer.

(Critical)
The certified food safety manager was not in the facility and the employees did not know required food safety basics. A certified food safety manager must be present during hours of operation and be able to demonstrate knowledge. Provide a food safety manager immediately during hours of operation

(Critical)
Test kits for checking the concentration of chlorine were not available for use. The food employee did not know where the test kit was. It was not observed during the inspection. Provide sanitizer test kits so that the test kit can be used to check for proper concentration of sanitizer.

(Critical)
Datemarking is not in compliance. There was not a single date found on any of the ready to eat or prepared potentially hazardous foods. All ready to eat , potentially hazardous foods are required to be datemarked with a maximum consume by date of 7 days including the day the food is opened or prepared. Implement date marking immediately.

(Critical)
Hot dogs found in a container on the table next to the microwave on top of a pan with water (melted ice). Hot dogs are potentially hazardous and must be maintained at 41 degrees f or below. Corrected by discarding hot dogs.

(Critical)
Lettuce found on the prep line sitting in a pan on top of a pan with a small amount of water (melted ice) on bottom. Temped at 64 degrees f. Lettuce is potentially hazardous and must be maintained at 41 degrees f or below. Corrected by discarding lettuce. Keep the lettuce in the cooler until it is to be used.

(Critical)
Soap was not available for the handsink for the kitchen. Provide soap for proper handwashing.

(Critical)
Paper towels were not available for the handsink. Provide paper towels for proper drying.

(Critical)
Cleaners in spray bottles are being stored on a rock with pots and pans and on the rear prep table next to the chopper. Store cleaners and chemicals so that they are in a separate designated location away from prep areas and food equipment storage.

Three ground beef logs found thawing on a tray on top of the freezer. This is an incorrect thawing technique. Thaw under cold running water or enough in advance in the cooler. Corrected by placing the ground beef logs under cold running water at time of inspection.

There is a leak at the 3c sink facucet. Repair leak

Both doors to the facility were propped open and air was off. Flies noted throughout the facility. Keep doors closed to minimize access for insects. Corrected by closing doors and turning on the ac

Food employees do not have effective means of hair restraint. Use ball caps, hair nets or other suitable means of hair restraints. Hair restraints are required to minimize potential for hair to get onto food or on food service equipment. Correct by requiring that food employees wear hair restraints immediately

The light shields and the fire suppression piping has excess grease build up dripping off of it back onto the cooking equipment. Clean now and place on a more frequent cleaning schedule.

(Critical)
Open cup found in the prep area. Drinking from open cup in the prep area is prohibited. Use cup with lid and straw or sipper cups if hot beverage. Corrected by discarding open cup

(Critical)
The backside of the slicer around the edges of the machine were not clean. Clean now and retrain employees on how to clean slicer. Clean properly now and in the future.

(Critical)
Unlabelled spray bottle with yellow liquid stored under the 3c sink. Properly label the spray bottles as to their contents to avoid mix up and mis use. Label so that all employees know contents. Corrected by labelling spray bottle at time of inspection

The thermometer for the walk in cooler is missing. Provide a thermometer for the cooler in order to monitor the temeperature for the unit

The following non food contact surfaces need cleaning. The fryer cabinets, the handles on most drawers and cabinets are greasy, gaskets on the reach in cooler door. (if torn replace), clean now and place on a more frequent cleaqning schedule.

The lid for the ice machine was left open. Keep the lid closed for proper protection. The condensate in the walk in cooler is dripping down onto foods stored below the line. The lid to the lettuce was saturated in condensation dripping. Repair so that the condensation does not drip onto foods. Rewrap in insulation once leak is repaired

Outdoor spreader found stored on top of the chest freezer in the rear storage area. Do not store maintenance equipment on top of the freezer. Store in a separate area away from foods. Corrected by relocating the spreader to the mop sink area. Swiffer leaning up against the togo containers in the basement storage area. Keep cleaning equipment in a separate area away from togo containers. Corrected by relocating the swiffer to an approved location away from togo containers.

The following non food contact surfaces need cleaning: the fryer cabine, fire supression system piping along side and front of hood canopy, sides of the cooking equipment, gaskets on the reach in cooler doors. Clean now and place on a more frequent cleaning schedule.

Thermometer for the prep unit is missing. Provide a thermometer for this unit in order to properly monitor the temperatures for this unit. Corrected by placing a thermometer in to the prep unit

(Critical)
Hot dogs found in the warmer at 118 -120 degrees f. The hot dogs were put into the warmer in the am when the employees arrive. Hot dogs are potentially hazardous and must maintain 135 degrees f or above. Corrected by consuming within 4 hours of being out of temperature control. Discard all hot dogs if not consumed by 2:30 pm

(Critical)
The interior of the ice machine had mold build up. Clean now and place on a more frequent cleaning schedule.

(Critical)
Raw bultaco (beef) found preportioned in baggies in stainless container sitting in it's meat juice next to and above ready to eat foods including strawberries and cheese and condiments. Store raw meats so that are not above or in close proximity to ready to eat foods. Relocate raw beef to the other cooler where raw meats are stored. Corrected by discussion and relocating raw bultaco to the other cooler.

The commercial kenmore upright freezer has excess frost build up. Defrost now and place on a mroe frequent schedule.

This incident (5525) does not have any more information on it

Severe leak at the faucet of the triple sink. Wrapped in duct tape to minimize leaking, but is still leaking. Repair faucet so that it does not leak.

The following non food contact surfaces need cleaning : the sides of the equipment, the hood canopy and trough, the fryer cabinet. The table under the grill and shelf behind the grill, the handles on the drawers under the grill are coated with grease. Clean now and place on a routine cleaning schedule.

Paper towels found missing from the prep area handsink. There were a roll of paper towels on the outside of the counter far away from the handsink. This is not acceptable for hand drying for this handsink. Provide paper towels near the sink for this handsink so that employees can properly dry their hands.

Assorted domestic equipment in the facility including, chest freezers, microwave etc. Replace with commercial equipment when in need of reapir.

Gaskets on the reach in cooler and prep units are torn. Once torn they are no longer cleanable. Replace split gaskets.

Hot dogs were found to be at 118 - 120 degrees f. The hot dog warmer is not being adjusted properly to maintain 135 degrees f or above on the hot dogs. Initially the hot dog warmer dial was set at 2. It was adjusted to 3 and within 30 minuts hot dogw ere found to be at 148 - 160 degrees f. Corrected by adjusting temperature setting.

The floors under the cooking equipment need cleaning. Clean now and place on a more frequent cleaning schedule.

(Critical)
Employee observed washing stainless steel pitcher and rinsing without sanitizing even though sink was set up with bleach water at proper concentration for sanitizing. Proper procedure is wash rinse and then sanitize and air dry. All utensils must be sanitized. Discontinue this practice and properly wash rinse and sanitize all utensila. Corrected by discussion and placing stainless steel pitcher in the sink for proper sanitization.

(Critical)
Plate of raw hamburger found on top of ready to eat foods lettuce, tomatoes and dressings on the top of the prep unit. Do not store raw hamburgers on top of ready to eat foods as there is a potential for contamination of those foods. Discontinue this practice and store in bottom of unit on bottom shelf away from ready to eat foods. Corrected by relocating raw food to proper location

(Critical)
Chili/coney sauce found in warmer at 122 degrees f. Potentially hazardous foods must be maintained at 135 degrees f or above. Corrected by raising temperature to 165 degrees f and consuming or discarding. Within 4 hours of removal from temperature control.

Aluminum lined bubblewrap is still used in the facility as a shelf liner for cooked prepped foods waiting for rest of order to be served. Remove this material from the food service establishment as it is not approved for use. Do not put anything here as a liner. Just clean this area routinely

The gaskets on the reach in cooler and on te reach in cooler in rear are torn. Once torn they are no longer cleanable. Replace split gaskets where torn and if not torn clean gaskets.

The following non food contact surfaces need cleaning: the outside of the cooking equipment, the fryer cabinets, the hood and lighting cable and shields for bulbs and the hood canopy, fire suppression system piping. All dripping grease. Clean now as this is also a fire hazard. The table under the grill have food debris build up and grease. The drawers under the grill used for miscellaneous storage need cleaning. Clean all now and place on a much more frequent cleaning schedule.

Assorted domestic equipment in the facility including chest freezers, microwaves, and rice cooker for personal use. There is a domestic upright freezer in the basement that is mostly for personal food storage but does have some food for use in the food service establishment. The enamel pot on the rear burners is not approved for use in a food service establishment. Remove from facility. For all other equipment, replace with commercial equipment when in need of repair.

(Critical)
Open cup found at front counter. Employees are prohibited to drink from open cup. Use a cup with lid and straw or sipper cup to minimize hand to mouth contact. Corrected by discarding open cup

(Critical)
Unapproved insecticide found on the shelf in the prep area. This insecticide is for domestic use only and is not approved for use in the food service establishment. Corrected by removing the pesticide from the facility.

Excess frost build up on the upright freezzer. Defrost now so that the unit is cleanable.

Domestic equipment in the facility icluding chest freezers, micowaves and rice cooker for personal use. Replace with commercial equipment when in need of reapair.

The walls throughout the facility are in need of cleaning. Clean ow and place on a more frequent cleaning schedule.

Paper towels for the handsink were not available at onset of inspection. Provide paper towels for proper hand drying.

The outside of the equipment needs cleaning. The fryer cabinets need cleaning. Gaskets on the reach in cooler and prep unit doors need cleaning. Clean now and place on a more frequent cleaning schedule.

There isn't any documentation regarding a certified food safety manager. It is unclear if a manager is certified due to language barrier. It is possible that the owner's brother may be certified. If so please fax a copy of the certified food safety manager certificaton to perri boman at 734 222-3930. If not someone routinely employed at the facility will have to become certified.

Newspapers on top ledge of splashwall above the cooking equipment used as liner is not approved as it is absorbent and not cleanable. It is also a fire hazard. Remove and do not store anything on top of this ledge. Paper bags used as liner under cups for soft serve in dish strainer are not approved as they are absorbent and not cleanable. Remove and use rubber mesh matting or equivalent. Aluminum foil lining splash wall and edges of fryer cabinet not in use is not approved. Aluminum coated bubblewrap used as liner is not approved. Use non absorbent cleanble materials such as rubber mesh matting in places that do not get hot. Routinely clean other areas that are in the cook area instead of lining them with non approved materials for splash.

Light bulbs in the basement storage area are not plastic coated or shielded. Also the bulb in the upright freezer in the basement is not plastic coated or shielded ( this unit may be for personal food storage unclear). Replace all bulbs with plastic coated bulbs to minimize potential for glass fragments to get onto foods if bulb should shatter.

(Critical)
Extra sloppy joe found sitting in small bowl at 73 degrees f on counter at front by togo container. Apparently this was extra made that was not given to customer order and left sitting on counter at room temperature 73 degrees f temped for next order. Once cooked keep hot at 135 degrees f or above. Corrected by discarding remaining sloppy joe at time of inspection. Dscontinue this practice of keep overage in bowl at improper holding temperature

(Critical)
Date marking is not in compliance in this facility. All ready to eat potentially hazardous foods held cold over 24 hours must be date marked including, how mad cole slaw, deli meats, cut tomatoes , home made dressings, sauces, tartar sauce and lemon mering ue plus any additional potentially hazardous ready to eat or prepared foods, two items were found to be datemarked. One marked 3/1/09 which was past expiration date and one marked 3/22. Implement correct datemarking policy immediately and discard any foods past expiration date.

(Critical)
Open cup found on rear prep line. Employees are prohibited to drink from open cup. Use cup with lid and straw to minimize hand to mouth contact. Corrected by discarding open cup.

The light bulb in the upright imperial freezer is not plastic coated or shielded. Replace with a plastic coated bulb to minimize risk of glass fragments getting onto foods if bulb should shatter.

Paper towels missing at front prep area hand sink and for the restroom handsink. Only one roll of paper towels noted in the prep cook area. Provide paper towels for proper hand drying. Corrected by providing paper towels from downstairs basement storage at time of inspection end.

The following non food contact surfaces need cleaning: the hoods, the associated piping under and near the hood, the hood canopy, the fryer cabinets. All have grease build up and need cleaning. The lids for the grill spice pot in rear need s cleaning, the outside and tops of lids for empty stock pots in rear by chest freezer. Clean now and place on a routine cleaning schedule

Containers of frozen strawberries and beef base containers are being used for storage of other foods after the original product in the container is used up. These containers are not approved for reuse as they are not cleanable and or durable. Also noted broken lid on strawberry container. Discontinue this practice and provide food grade approved storage containers.

Plumbing line leak in basement drips into bucket container standing in middle of the floor. Repair leak

Thermometer missing from the two door prep unit. Provide a thermometer for this unit in order to be able to properly monitor the temperature for this unit.

Two cases of beef, hamburger and rib eye found out on back counter during end of lunch rush. Unclear as to whether is there from thawing or just removed for prepping. Temped at 40 degrees f. If thawing you must keep in cooler to thaw completely, once thawed place into reach in and prep coolers as needed. Do not leave out at room temperature. Corrected by placing burgers into reach in prep unit and rib eye into walk in cooler.